Raised Buckwheat Cakes

The batter must be made 8-12 hours ahead. Mix the batter the night before, let it ferment at room temperature overnight, then add the dissolved soda just before cooking in the morning. Do not add the soda until ready to cook, as its leavening power dissipates quickly. Leftover batter can be refrigerated for up to 24 hours after adding soda, though the cakes will be slightly less fluffy.

Cooked buckwheat cakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Separate layers with parchment paper to prevent sticking. Reheat directly from frozen in a 350°F oven for 8-10 minutes, or toast individual cakes until warmed through and crispy on the edges.